Before I answer your question, “Funeral potatoes???” please let me draw your attention to the fact that — I actually cooked something!
(Let’s just hope that my cooking skills haven’t atrophied as much as my photography skills apparently have during the last month or so…)
Okay, so, funeral potatoes. They’re basically au gratin-style potatoes so named because of their prevalence at (well, after) Mormon funerals. I don’t really know why honeybaked ham & au gratin potatoes are the unofficial official food of Mormon funerals — & at Easter, now that I think of it… irony? — but they’re tasty, so that’s all that matters, right? Oh, & they’re easy. At least this recipe is. Which my I-haven’t-really-cooked-in-forever-&-I-may-need-to-run-to-the-bathroom-at-any-moment self is a big fan of.
There are a million different variations of this Mormon staple (in fact, there were no fewer than 4 different delicious varieties at a potluck I attended Saturday… which may explain my irrational craving for them all week…), but here’s a basic easy version my friend Chelsey shared with me from Cooks.com.
- 1 pkg. (2 lbs.) frozen Southern-style (cubed, not shredded) hash browns, thawed
- 1/2 cup (1 stick) butter, melted
- 1/2 cup chopped onion
- 1 can cream of chicken soup (we use the reduced-fat kind to make up for the stick of butter)
- 2/3 cup sour cream (again, reduced-fat, for the same reason)
- salt & pepper to taste
- 2 cups shredded cheddar cheese
- Optional topping: 2 cups corn flakes plus 1/4 cup melted butter
- Let your kitchen helper help you mix all ingredients together in a large bowl.
- Optional: sprinkle on corn flakes & drizzle with melted butter.
- Spread into the bottom of a 9×13 baking dish.
- Bake at 350 for 1 hour.